{"id":23302,"date":"2020-06-26T05:07:34","date_gmt":"2020-06-26T05:07:34","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=23302"},"modified":"2023-06-22T06:03:23","modified_gmt":"2023-06-22T06:03:23","slug":"saturated-fat","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/saturated-fat\/","title":{"rendered":"Saturated fat"},"content":{"rendered":"

\"\"<\/a>A type of fat found in greatest amounts in foods from animals, such as fatty cuts of meat, poultry with the skin, whole-milk dairy products, lard, and in some vegetable oils, including coconut, palm kernel, and palm oils. Saturated fat raises blood cholesterol more than anything else eaten. On a Step I Diet, no more than 8 to 10 percent of total calories should come from saturated fat, and in the Step II Diet, less than 7 percent of the day’s total calories should come from saturated fat.<\/p>\n

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Most often of animal origin, this type of fat is solid at room temperature, and the fatty acid chains cannot incorporate additional hydrogen atoms. An excess of these fats in the diet is associated with cardiovascular disease.<\/p>\n

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A type of dietary fat that is most often solid at room temperature.<\/p>\n

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A fatty acid carrying the maximum possible number of hydrogen atoms.<\/p>\n

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Fats with fatty acids without double bonds (animal fats, coconut oil, etc.).<\/p>\n

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A fat which has the largest amount of hydrogen possible.<\/p>\n

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Fat that is solid at room temperature such as butter and lard. These fats have been linked with many chronic diseases.<\/p>\n

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Fats that come from meats, poultry, dairy products, and solid vegetable fats that are mostly hard at room temperature. The exceptions are coconut and palm kernel oils, which remain liquid at room temperature. Saturated fats (along with trans-fatty acids) are the fats most responsible for high cholesterol levels and an increased risk of heart disease.<\/p>\n

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Saturated fats are fatty acids that have hydrogen atoms attached to every carbon atom. Consumption of saturated fats has been shown to increase blood cholesterol levels. Coconut oil, butter, cheese, bacon, and meats are high in saturated fat.<\/p>\n

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Fat from meat, poultry, dairy products, and hardened vegetable fat.<\/p>\n

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A fat that contains as many hydrogen atoms in its structure as is possible chemically.<\/p>\n

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Fatty acids with carbon atoms fully saturated with hydrogens; therefore only single bonds link the carbon atoms on the chain. High intake of saturated fats increases the risk for coronary heart disease.<\/p>\n

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Fat from animal or vegetable sources that contains chains of saturated rather than unsaturated fatty acids; solid at room temperature.<\/p>\n

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A form of fat that is solid at room temperature and is found primarily in animal sources such as meat and dairy.<\/p>\n

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Fats that have no double bonds and cannot accept more hydrogen atoms; such fats tend to be solid at room temperature and are mostly from animal sources such as meat, whole milk, butter, and eggs.<\/p>\n

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This statement pertains to the presence of a certain substance in various food products, specifically those derived from dairy and meat sources such as milk, cheese, ice cream, beef, and pork. Additionally, this substance may also be detected in coconut and palm oils, nondairy creamers, and toppings.<\/p>\n

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This passage concerns a type of naturally occurring dietary fat that possesses a high number of hydrogen atoms per molecule. These fats, which have been linked to an increase in cholesterol production in the body, can be found in meat and dairy products.<\/p>\n

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Saturated fatty acids, characterized by the presence of solely single bonds within their molecular structure, can be found abundantly in various sources such as whole milk, cream, palm and coconut oils, as well as solid fats like cheese, butter, and meat.<\/p>\n

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 <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A type of fat found in greatest amounts in foods from animals, such as fatty cuts of meat, poultry with the skin, whole-milk dairy products, lard, and in some vegetable oils, including coconut, palm kernel, and palm oils. Saturated fat raises blood cholesterol more than anything else eaten. On a Step I Diet, no more […]<\/p>\n","protected":false},"author":2,"featured_media":25510,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-23302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-s"],"yoast_head":"\nSaturated fat - Definition of Saturated fat<\/title>\n<meta name=\"description\" content=\"A type of fat found in greatest amounts in foods from animals, such as fatty cuts of meat, poultry with the skin, whole-milk dairy products, lard, and in some vegetable oils, including coconut, palm kernel, and palm oils. Saturated fat raises blood cholesterol more than anything else eaten. On a Step I Diet, no more than 8 to 10 percent of total calories should come from saturated fat, and in the Step II Diet, less than 7 percent of the day's total calories should come from saturated fat.Most often of animal origin, this type of fat is solid at room temperature, and the fatty acid chains cannot incorporate additional hydrogen atoms. An excess of these fats in the diet is associated with cardiovascular disease.A type of dietary fat that is most often solid at room temperature.A fatty acid carrying the maximum possible number of hydrogen atoms.Fats with fatty acids without double bonds (animal fats, coconut oil, etc.).A fat which has the largest amount of hydrogen possible.Fat that is solid at room temperature such as butter and lard. These fats have been linked with many chronic diseases.Fats that come from meats, poultry, dairy products, and solid vegetable fats that are mostly hard at room temperature. The exceptions are coconut and palm kernel oils, which remain liquid at room temperature. Saturated fats (along with trans-fatty acids) are the fats most responsible for high cholesterol levels and an increased risk of heart disease.Saturated fats are fatty acids that have hydrogen atoms attached to every carbon atom. Consumption of saturated fats has been shown to increase blood cholesterol levels. Coconut oil, butter, cheese, bacon, and meats are high in saturated fat.Fat from meat, poultry, dairy products, and hardened vegetable fat.A fat that contains as many hydrogen atoms in its structure as is possible chemically.Fatty acids with carbon atoms fully saturated with hydrogens; therefore only single bonds link the carbon atoms on the chain. High intake of saturated fats increases the risk for coronary heart disease.Fat from animal or vegetable sources that contains chains of saturated rather than unsaturated fatty acids; solid at room temperature.A form of fat that is solid at room temperature and is found primarily in animal sources such as meat and dairy.Fats that have no double bonds and cannot accept more hydrogen atoms; such fats tend to be solid at room temperature and are mostly from animal sources such as meat, whole milk, butter, and eggs.This statement pertains to the presence of a certain substance in various food products, specifically those derived from dairy and meat sources such as milk, cheese, ice cream, beef, and pork. Additionally, this substance may also be detected in coconut and palm oils, nondairy creamers, and toppings.This passage concerns a type of naturally occurring dietary fat that possesses a high number of hydrogen atoms per molecule. These fats, which have been linked to an increase in cholesterol production in the body, can be found in meat and dairy products.Saturated fatty acids, characterized by the presence of solely single bonds within their molecular structure, can be found abundantly in various sources such as whole milk, cream, palm and coconut oils, as well as solid fats like cheese, butter, and meat.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/saturated-fat\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saturated fat - Definition of Saturated fat\" \/>\n<meta property=\"og:description\" content=\"A type of fat found in greatest amounts in foods from animals, such as fatty cuts of meat, poultry with the skin, whole-milk dairy products, lard, and in some vegetable oils, including coconut, palm kernel, and palm oils. Saturated fat raises blood cholesterol more than anything else eaten. On a Step I Diet, no more than 8 to 10 percent of total calories should come from saturated fat, and in the Step II Diet, less than 7 percent of the day's total calories should come from saturated fat.Most often of animal origin, this type of fat is solid at room temperature, and the fatty acid chains cannot incorporate additional hydrogen atoms. An excess of these fats in the diet is associated with cardiovascular disease.A type of dietary fat that is most often solid at room temperature.A fatty acid carrying the maximum possible number of hydrogen atoms.Fats with fatty acids without double bonds (animal fats, coconut oil, etc.).A fat which has the largest amount of hydrogen possible.Fat that is solid at room temperature such as butter and lard. These fats have been linked with many chronic diseases.Fats that come from meats, poultry, dairy products, and solid vegetable fats that are mostly hard at room temperature. The exceptions are coconut and palm kernel oils, which remain liquid at room temperature. Saturated fats (along with trans-fatty acids) are the fats most responsible for high cholesterol levels and an increased risk of heart disease.Saturated fats are fatty acids that have hydrogen atoms attached to every carbon atom. Consumption of saturated fats has been shown to increase blood cholesterol levels. Coconut oil, butter, cheese, bacon, and meats are high in saturated fat.Fat from meat, poultry, dairy products, and hardened vegetable fat.A fat that contains as many hydrogen atoms in its structure as is possible chemically.Fatty acids with carbon atoms fully saturated with hydrogens; therefore only single bonds link the carbon atoms on the chain. High intake of saturated fats increases the risk for coronary heart disease.Fat from animal or vegetable sources that contains chains of saturated rather than unsaturated fatty acids; solid at room temperature.A form of fat that is solid at room temperature and is found primarily in animal sources such as meat and dairy.Fats that have no double bonds and cannot accept more hydrogen atoms; such fats tend to be solid at room temperature and are mostly from animal sources such as meat, whole milk, butter, and eggs.This statement pertains to the presence of a certain substance in various food products, specifically those derived from dairy and meat sources such as milk, cheese, ice cream, beef, and pork. Additionally, this substance may also be detected in coconut and palm oils, nondairy creamers, and toppings.This passage concerns a type of naturally occurring dietary fat that possesses a high number of hydrogen atoms per molecule. These fats, which have been linked to an increase in cholesterol production in the body, can be found in meat and dairy products.Saturated fatty acids, characterized by the presence of solely single bonds within their molecular structure, can be found abundantly in various sources such as whole milk, cream, palm and coconut oils, as well as solid fats like cheese, butter, and meat.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.healthbenefitstimes.com\/glossary\/saturated-fat\/\" \/>\n<meta property=\"og:site_name\" content=\"Glossary\" \/>\n<meta property=\"article:published_time\" content=\"2020-06-26T05:07:34+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-06-22T06:03:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-content\/uploads\/2020\/06\/Saturated-fat.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"450\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Glossary\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Glossary\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/saturated-fat\/\",\"url\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/saturated-fat\/\",\"name\":\"Saturated fat - Definition of Saturated fat\",\"isPartOf\":{\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#website\"},\"datePublished\":\"2020-06-26T05:07:34+00:00\",\"dateModified\":\"2023-06-22T06:03:23+00:00\",\"author\":{\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#\/schema\/person\/ccfef987a4882e6356ae6d77d33e74c5\"},\"description\":\"A type of fat found in greatest amounts in foods from animals, such as fatty cuts of meat, poultry with the skin, whole-milk dairy products, lard, and in some vegetable oils, including coconut, palm kernel, and palm oils. 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These fats have been linked with many chronic diseases.Fats that come from meats, poultry, dairy products, and solid vegetable fats that are mostly hard at room temperature. The exceptions are coconut and palm kernel oils, which remain liquid at room temperature. Saturated fats (along with trans-fatty acids) are the fats most responsible for high cholesterol levels and an increased risk of heart disease.Saturated fats are fatty acids that have hydrogen atoms attached to every carbon atom. Consumption of saturated fats has been shown to increase blood cholesterol levels. Coconut oil, butter, cheese, bacon, and meats are high in saturated fat.Fat from meat, poultry, dairy products, and hardened vegetable fat.A fat that contains as many hydrogen atoms in its structure as is possible chemically.Fatty acids with carbon atoms fully saturated with hydrogens; therefore only single bonds link the carbon atoms on the chain. High intake of saturated fats increases the risk for coronary heart disease.Fat from animal or vegetable sources that contains chains of saturated rather than unsaturated fatty acids; solid at room temperature.A form of fat that is solid at room temperature and is found primarily in animal sources such as meat and dairy.Fats that have no double bonds and cannot accept more hydrogen atoms; such fats tend to be solid at room temperature and are mostly from animal sources such as meat, whole milk, butter, and eggs.This statement pertains to the presence of a certain substance in various food products, specifically those derived from dairy and meat sources such as milk, cheese, ice cream, beef, and pork. Additionally, this substance may also be detected in coconut and palm oils, nondairy creamers, and toppings.This passage concerns a type of naturally occurring dietary fat that possesses a high number of hydrogen atoms per molecule. 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Saturated fat raises blood cholesterol more than anything else eaten. On a Step I Diet, no more than 8 to 10 percent of total calories should come from saturated fat, and in the Step II Diet, less than 7 percent of the day's total calories should come from saturated fat.Most often of animal origin, this type of fat is solid at room temperature, and the fatty acid chains cannot incorporate additional hydrogen atoms. An excess of these fats in the diet is associated with cardiovascular disease.A type of dietary fat that is most often solid at room temperature.A fatty acid carrying the maximum possible number of hydrogen atoms.Fats with fatty acids without double bonds (animal fats, coconut oil, etc.).A fat which has the largest amount of hydrogen possible.Fat that is solid at room temperature such as butter and lard. 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